![](/images/node/29/297270.webp?1638107847)
原料
高筋面粉: 420g, 低筋面粉: 180g, 细糖: 30g, 鸡蛋: 50g, 黄油: 36g, 盐: 3g, 牛奶: 330g, 片状黄油: 250g, 鸡蛋: 500g, 细糖: 250g, 低筋面粉: 270g, 泡大粉: 4g, 可可粉: 15g, 牛奶: 60g, 色拉油: 80g, 核桃仁: 适量, 葡萄干: 适量, 糖粉: 210g, 黄油: 500g, 炼乳: 50g
步骤
1拿破仑千层酥面皮部分制作原料
![](/images/seq/126/1265440.webp?1638122612)
2将高筋面粉、低筋面粉和细糖倒入搅拌缸内,慢速混合均匀;
![](/images/seq/126/1265441.webp?1638122612)
3加入鸡蛋、牛奶,搅拌至无干粉,加入黄油和盐;
![](/images/seq/126/1265442.webp?1638122612)
4快速搅拌至面团扩张阶段,取出揉圆,松弛5min;
![](/images/seq/126/1265443.webp?1638122612)
5将面团和片状黄油整理成1:2的大小
![](/images/seq/126/1265444.webp?1638122612)
6面团包入片状黄油,擀开至长宽比例1:4,四折一次;
![](/images/seq/126/1265445.webp?1638122612)
7松弛10min,再擀开比例2:3,三折两次
![](/images/seq/126/1265446.webp?1638122612)
8将折好的面团擀制成,厚度为0.6cm的薄片,一分为二,用打孔器打孔,铺在烤盘中;
![](/images/seq/126/1265447.webp?1638122612)
9放入德普烤箱中,焙烤档170度,烤制30min;
![](/images/seq/126/1265448.webp?1638122612)
10取出置凉备用;
![](/images/seq/126/1265449.webp?1638122612)
11拿破仑千层酥蛋糕体制作原料
![](/images/seq/126/1265450.webp?1638122612)
12将鸡蛋和细糖放置搅拌缸内,中速搅拌至细糖完全融化,改为快速
![](/images/seq/126/1265451.webp?1638122612)
13打至颜色乳白,筛入低筋面粉、可可粉和泡打粉,慢速搅拌;
![](/images/seq/126/1265452.webp?1638122612)
14依次倒入牛奶和色拉油,混合均匀;
![](/images/seq/126/1265453.webp?1638122612)
15最后将核桃仁和葡萄干放入即可;
![](/images/seq/126/1265454.webp?1638122612)
16倒入烤盘,快热档185度,烤制30min即可;
![](/images/seq/126/1265455.webp?1638122612)
17拿破仑千层酥奶油吉士馅制作原料
![](/images/seq/126/1265456.webp?1638122613)
18黄油软化和糖粉一起搅拌打发
![](/images/seq/126/1265457.webp?1638122613)
19混合均匀,最后加入炼乳即可;
![](/images/seq/126/1265458.webp?1638122613)
20将蛋糕和起酥皮切成款12cm左右的大小,
![](/images/seq/126/1265459.webp?1638122613)
21错开排列,中间抹一层酱油酱,
![](/images/seq/126/1265460.webp?1638122613)
22冷藏20min,取出,筛糖粉作装饰,
![](/images/seq/126/1265461.webp?1638122613)
23酥香美味的拿破仑蛋糕就做好了
![](/images/seq/126/1265462.webp?1638122613)